Delicious, warming, and good for your immune system – our roasted carrot and ginger soup!
INGREDIENTS
Dough:
700 g carrots
1 onion
1 piece of ginger
1 tsp Ras el Haunt
1 tsp turmeric
nutmeg
1 pinch of salt and pepper
1 tbsp oil
600 ml vegetable stock
PREPARATION
1. Cut and marinate vegetables, then roast in the oven at 200 degrees (top/bottom heat) for about 30-40 minutes.
2. Puree the vegetables with vegetable stock and finely grated ginger.
3. Top as desired and enjoy.
